This year I made Butterscotch Shortbread Cookies which is a recipe I got from one of the youth group moms. It's perfect for those with an egg or nut allergy and it's pretty simple to make.
The stuff
- 1 cup butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 2 1/4 cups flour
- 1 tsp. salt
Get Bakin'
- Preheat oven to 300 F
- Cream together the butter and sugars until smooth
- Stir in flour and salt
- Use your hands to fully incorporate ingredients (it will be very crumbly)
- Roll the dough into a rectangle on a flour surface
- Cut into 1 1/2 inch squares or use a cookie cutter
- Place 1 inch apart on an ungrease cookie sheet and prick the tops with a fork
- Bake for 25 minutes or until set. The dough will not spread and the color changes only slightly
- Remove from cookie sheet immediately and cool
Shortbread cookies are hard and super yummy dipped in coffee.
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